This recipe from Adrian Zumbo is a representation of his favourite childhood memories, in support of fthe charity Hands Across the Water. Details below.
Heat fruit puree to 80℃. In a separate bowl stir the pectin through the 38g sugar and add this to the blackcurrant puree.
Bring to the boil and add the remaining sugar and glucose. Let boil for a few minutes then add the tartaric acid.
Drop into ametal square frame mould or silicone mould. Let cool and roll in sugar.
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